This Marble Fondant Cake filled with candy was a birthday showstopper. This marble cake demonstrates several cake decorating techniques such as marble fondant, gold leaf accents, and candy filled center. Surprisingly easy techniques to learn that will make your homemade birthday cake a big hit!
Like many moms, I started making my daughters’ birthday cakes to save money. Each year it is my birthday season challenge to try a new cake decorating technique for their birthday cakes. I try not to get intimidated by the cakes they choose, and I just break it down into steps so it does not seem so insurmountable. Preparation is key! Make sure you have all your ingredients and decorating tools that you are going to need so you are not making last minute runs and pressing for time.
This year my girls chose this Marble Fondant Cake with Gold Lead Accents. They saw someone making this cake on You Tube and wanted to try it. The colorful layers and candy filling were surprise bonuses for them because I made this cake while they were out of the house. They loved this cake!
Candy Filling
Ever wonder how those beautiful cakes spill over with candy when they are sliced into? Well it is surprisingly easy. After researching how to make the candy filled cake, I felt a little disappointed in myself for not figuring it out on my own.
This particular cake was a four layered vanilla cake. Knowing I was going to fill the cake with colorful candy, I made the layers pop with bold, bright colors using Wilton Gel Colors.
Wilton Gel Color Set 12pc Set – $14.99
from: Bluprint
Before stacking your layers, cut all layers except for the top layer with a round biscuit cutting tool. I used about a 2 inch cutting tool. Once you have the layers cut, assemble the layers and fill with desired candy. I used Skittles and Mike Ikes. Place the uncut layer on top and proceed with decoration. When you finally cut into this cake, the candy will spill out like a waterfall just like the giggles from the excited kiddos!
Marble Fondant
My experience with fondant has not been that great. Honestly, I am still really trying to master the technique but I am improving. I have even tried making homemade fondant which was a disaster. So I started buying fondant, and really no one liked the fondant. It had an artificial sweet taste that ruined the flavor of the entire cake. Finally, I did some research and found Fondarific Buttercream Fondant…..and jackpot! I highly recommend this Fondarific Buttercream Fondant. Not only is the fondant easy to work, but the flavor far exceeds that of other fondants I have tried such as Wilton or Satin Ice.
Fondarific Buttercream Fondant – $4.29
from: Bluprint
Two tools that I use every time I decorate with fondant are a fondant smoothing paddle and fondant roller. These two tools will make life so much easier. Making marble fondant is really much easier than it sounds. Knead your fondant until it is pliable and then roll into a log. Choose your colors. Make sure you use food coloring gels. The gels will produce a more vibrant color and not ruin the flavor. Using a toothpick, I stuck the end of the toothpick in the color and cut several slits at different angles just under the surface of the fondant. Make sure you use different toothpicks for different colors.
Gently knead fondant like bread. Careful, the more you knead the more your color will incorporate. For more distinct lines, knead only a few times. Lightly powder your work surface with powdered sugar, using your fondant roller to roll out fondant to desired size and cover cake. I am a visual learner. This Marble Fondant Effect Tutorial by CakesbyLynz is a great visual for learning to master this technique.
Edible Gold Accents
The Marble Fondant Tutorial featured beautiful gold accents that were added by using edible gold leaf paper. Using the gold really makes the marble effect “pop”. The tutorial by CakesbyLynz also is great guide for adding these accents to your cake. Lightly brush the area of the cake you wish to add the gold with water then used the other end of the brush to press the gold on the cake.
Edible Gold Leaf, 23k. Made in Germany, -3-3/8″ Square Sheets
The gold leaf accents proved to be the most challenging part of this cake. The leaf will stick to anything, and it will disintegrate quickly if it attaches to anything else. Side note….also will stick to your hands and your countertops. I definitely still have some practice added gold leaf to cake but it was well worth the first attempt.
Final Product
I was quite pleased with the finished product but more important my daughters were thrilled. I learned some great new cake decorating techniques and was able to practice some other skills I am still trying to perfect. These decorating techniques open up a wide array of different cake design possibilities. Looking for more great techniques, check out my experience with the infamous Unicorn Cake. Happy Decorating! Enjoy!
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